Having just had a lovely sandwich of Aberdeen Angus beef, vine ripened tomato and horseradish I was wondering if anyone could explain to me exactly what a vine ripened tomato is?
Since all tomatoes ...

Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy.
When it's hot, it's impossible to cook properly without having it jump everywhere and repaint the walls, ...

Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze ...

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe.
What are some tips to make dicing a tomato a little easier? I finally ...

I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato. ...

I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 ...

I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process.
Is there anything else that can make ...

What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...

When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan.
My ideal would be scrambled eggs ...

I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars. I already made a try ...

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...

Is there a tool to cut cherry tomatoes in half? Since they are so regular it should be possible to build such a machine.
Alternately, what can I do to improve my speed and accuracy when halving them ...

I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep ...

I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner.
I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a ...

I have seen a number of recipes that call for a tin of chopped tomatoes and some quantity (usually a tablespoon or two) of tomato puree (USA: tomato paste). What is the reasoning behind using tomato ...

Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, ...

I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange.
The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...

It has flavor, but its consistency is too thin.
Will letting sit over medium low heat evaporate enough to increase its density or is this useless?
Would bringing it to a boil help more. I don't want ...

Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily diced cucumbers and tomatoes, that have been ...

I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I ...

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...

When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves.
I can't grate tomatoes. No matter how small I dice them (short of pureeing) ...